When thinking of easy and fun treats that suit the season, these seemed to fit the bill. This Easy Vegan Pumpkin Pie Fudge is simple, extremely easy, fast, and yummy, that’s if you like pumpkin.
I made this for an open house, and as I was making it and deciding how to serve it, I realized the squares would be quite difficult to transport once they were cut due to the consistency. Therefore, I kept all the loaf pans frozen until leaving the house. I cut the pumpkin pie sheets into mini squares once I arrived. I placed the mini squares into gold mini-muffin paper liners, which worked out well. I’m not a caterer, but I thought they were cute myself. While these are great for home or taking to a friend or family member’s dinner, they weren’t the best choice for serving them like I did. The squares that sat too long, got a little mushy. I recommend eating them as soon as they come out of the freezer. A friend tossed a few frozen pieces into a protein shake to give it a little holiday pizazz and said it tasted fabulous! I’m excited to try it!!!
This recipe couldn’t be any easier, and it has inspired me to try some similar recipes.
FROM OUR KITCHEN
- LOAF PANS. We used two different sized pans. You may decide you like your Easy Vegan Pumpkin Pie Fudge squares thicker or thinner.
- FUDGE THICKNESS. If you want a thicker consistency, make sure your ½ cup almond butter is on the heaping side and your coconut oil is a little less than 1/3 cup.
- NUT BUTTER. Speaking of thickness, you can use any nut butter you like, or a clean peanut butter for that matter, just make sure it’s thick. Avoid PB if you want paleo friendly.
- SWEETNESS. If you would like yours a little sweeter, you can add a little extra maple.
- SMOOTH EDGES. You’re going to line the loaf pan with parchment paper. Paul cut the paper nice and neat (because he’s sweet like that), so the sides would be nice and even. I still cut a little off all the edges since I was serving them to the public, so keep that in mind as you’re filling your loaf pan.
- SERVE COLD. Again, I would keep these in the freezer until read to eat and/or serve.
- Real Food
- Paleo Friendly
- Loaf Pan
- Large Food Processor
- Measuring Cup & Spoons
- Parchment Paper
- Knife to Cut Fudge
- 30 medjool dates, pitted
- 1/2 cup almond butter
- 1/2 cup pure pumpkin puree
- 1/3 cup coconut oil, melted
- 1 Tablespoon of pure maple syrup
- 2 teaspoons pumpkin pie spice
- Line a loaf pan with parchment paper.
- Put all ingredients in food processor and process until mixture is smooth. You will want to use a spatula to scrape the sides to ensure all the ingredients are thoroughly mixed.
- Spread mixture evenly into the paper lined loaf pan.
- Freeze mixture for 4 hours.
- Remove, cut, and enjoy!